Spiced Up Latino Burgers with Citrus Marninade

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


Dry Rub:
3 chicken flavor and tomato bouillon cubes (Maggi 3.38 oz each)
2 Tablespoons smoked paprika
2 Tablespoons Ancho chilie pepper (powder)
2 Tablespoons Cumin
1 Tablespoon Sugar
1 Tablespoon onion powder
1 Tablespoon garlic powder
1 teaspoon chipotle chile pepper (powder)

Juice of 3 large oranges
Juice of 1 lemon
zest of 2 oranges chopped fine
1 Tablespoon Sugar
2 Tablespoons Dry Rub

2 lbs ground chuck
3 Tablespoons Dry Rub
1 teaspoon salt
1 Tablespoon fresh cilantro chopped

Tomatoes, 3 large peeled, cored, and cut into 1/2″ slices
1 cup marinade

1/2 cup mayonaise
2 Tablespoons Dry Rub
1 teaspoon sugar
Zest of 1/2 orange chopped fine
1 Tablespoon orange juice

Butter spread:
1 stick butter softened
1 Tablespoon Dry Rub
1 teaspoon chopped fresh garlic
1 Tablespoon fresh cilantro chopped
Zest of 1/2 orange chopped fine

Vegetable oil, for brushing on the grill rack
8 oz queso fresco cheese, sliced
1 small bunch of fresh cilantro rinsed and dryed in a paper towel
6 soft Kaiser rolls


Dry Rub:
Mix the bouillon cubes, paprika, ancho chile pepper, cumin, sugar, onion powder, garlic powder and chipotle chile pepper with a fork, set aside.

Mix the orange and lemon juice in a small bowl. Add the orange zest, sugar, and dry rub. Mix and set aside.

In a large bowl mix well the ground chuck, dry rub, salt and cilantro.
Do not overmix. Divide into 12 portions. With your hands make the patties slightly larger than the bun size. Place on a large cookie sheet in one layer. Pour 1/2 cup of marinade over the patties.
Turn the patties over with a small metal spatula, and pour another 1/2 cup of the marinade over them. Cover with plastic wrap.
Refrigerate until 30 minutes before cooking. Do not let them marinate more than 3 hours.

Place tomato slices on a large cookie sheet. Pour 1 cup of the marinade over them. Turn to coat both sides. Cover with plastic wrap. Refrigerate until ready to cook the burgers.

Butter Mixture:
In a small bowl mix butter, dry rub, garlic, cilantro and orange zest, cover with plastic wrap, and refrigerate until time to cook burgers.

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

When the grill is ready, brush the grill rack with vegetable oil.

Place the patties on the rack, cover, and cook, turning once, until done to preference, 3 to 4 minutes per side. Butter the rolls and place cut side down, on the outer edges of the rack to toast lightly during the last 2 minutes of grilling. Remove the patties and rolls.

To assemble the burgers, on each bread bottom place 1 pattie, then spread pattie with mayonaise, add 1 tomato slice, another pattie, spread this pattie with mayonaise, add 2 slices of cheese and 2 sprigs of cilantro, add top of bun and serve while hot.